Brussels and three cheese pasta bake from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 157) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anniecc on September 15, 2025

    Made a variation of this with Savoy cabbage and breadcrumbs on top. The whole family thought it was fantastic, and it was really easy and quick to make. It's important to use a flavourful combination of cheeses, preferably including Gruyere or a close cousin. The only pasta I had was trofie, which is a short noodle with a dense chewy texture. This turned out to be ideal, the texture really enhanced the dish.

  • yaleksly on January 09, 2025

    Just okay, not our favorite. Not sure what it was as we enjoy carbs + cheese + brussels sprouts in other forms, and thought this would be a hit. Made exactly as recipe called for, no additions or swaps.

  • JimCampbell on January 10, 2024

    This is decent. We had a bunch of Brussels and were looking for a way to use them. It's a tad rich. We likely used more Brussels than called for in the recipe. In that regard I should have added a touch more lemon. Not a bunch more. We added a pound of bulk Italian sausage for some protein. Decent, not great.

  • anya_sf on November 15, 2022

    I won't rate this since I used cooked cauliflower florets and peas, different cheeses, and chicken broth, plus sprinkled bread crumbs on top. Nevertheless, the result was delicious. I loved being able to make mac & cheese without milk. The lemon also brightened the flavor without making it overly lemony.

  • Zosia on December 30, 2020

    Family and I really enjoyed this. The combination of cheeses was delicious and I really liked the use of broth in place of milk to make a lighter sauce. The only change I made was to bake it in the oven-proof skillet I used to cook the sprouts and sauce to save a little on the washing up.

  • bernalgirl on December 29, 2020

    Made it on a cold winter night, appreciate the cheesy decadence but my family thought the flavors needed a boost and wanted less lemon. I added a sautéed onion, would consider adding smoked paprika or oregano.

  • kprovost on May 15, 2018

    Just made this dish for a friend who's a somewhat picky eater when it comes to vegetables. I didn't tell him that there were brussels sprouts in it until the very end. Everyone loved it! And surprisingly there were no leftovers. Perfect with just a salad.

  • Nishibun on March 14, 2018

    I made this on a snow day (highly recommended) and loved it. The lemon brightens up the whole dish and keeps it from feeling too rich and heavy. I used whole wheat pasta (it happened to be what I had on hand), and I liked the extra nuttiness it provided.

  • Rutabaga on January 14, 2018

    I thought this was delicious. The cheese combination is especially tasty, and there were enough Brussels sprouts that I felt I could get away without an additional veg side dish. It's easy to size up for more people, and a good winter dish I plan to revisit during the colder months.

  • Lepa on January 14, 2018

    This is pretty good. It feels decadent- and not too healthy. Still, it's not my favorite mac and cheese.

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